Ingredients
1 lb linguine
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for drizzling 1 large shallot, finely diced
5 garlic cloves, sliced
1 pinch red pepper flakes (optional)
20 large shrimp, about 1 pound, peeled and deveined, tail on
kosher salt & freshly ground black pepper 1/2 cup dry white wine
1 lemon, juice of
1/4 cup finely chopped fresh parsley leaves
Preparation
-For the pasta, put a large pot of water on the stove to boil. -When it has come to the boil, add a couple of tablespoons of salt and the linguini. -Stir to make sure the pasta separates; cover. -When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. -Drain the pasta reserving 1 cup of water. -Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. -Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. -Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. -Remove the shrimp from the pan; set aside and keep warm. -Add wine and lemon juice and bring to a boil. -Add 2 tablespoons butter and 2 tablespoons oil. -When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. -Stir well and season with salt and pepper. -Drizzle a bit more olive oil and serve immediately.
